Corned Beef Pizza Swirls

Don’t wait until St. Patrick’s Day to enjoy this easy Reuben appetizer. Deli meat and cheese make it doable year-round.

Prep: 30 min. + rising • Bake: 35 min. Makes: 12 servings

2 tsp. granulated sugar

1 tsp. active dry yeast

1 cup warm whole milk

(110° to 115°)

1 Tbsp. olive oil

2 tsp. kosher salt

2 tsp. caraway seeds

2¹ ₂ cups all-purpose flour

THOUSAND ISLAND SAUCE

¹₂ cup mayonnaise

3 Tbsp. finely diced dill pickles 2 Tbsp. ketchup

1 tsp. brown sugar

¹₂ tsp. onion powder

¹₄ tsp. pepper

2 dashes Louisiana-style hot sauce

Dash garlic powder

PIZZA SWIRLS

³ ₄ lb. thinly sliced corned beef

¹ ₂ lb. thinly sliced lacy Swiss cheese

1. Add sugar and yeast to warm milk; let stand 15 minutes. Beat the yeast mixture, oil, kosher salt and caraway seeds until blended. Beat in flour, ¹₂ cup at a time, just until combined. With oiled hands, place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours.

2. Meanwhile, mix all ingredients for Thousand Island sauce; refrigerate.

3. Punch down dough. To assemble the pizza swirls, turn the dough onto a well-floured surface; roll into a 15x10-in. rectangle. Arrange corned beef and cheese slices to within ³₄ in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Cut crosswise into 1-in. slices. Place slices, sides touching, on a parchment paper-lined baking sheet.

4. Preheat oven to 375°. Cover pizza swirls with greased foil; let stand for 20 minutes. Bake, covered, 20 minutes; remove foil and bake until golden brown, 15-20 minutes longer. Serve warm with Thousand Island sauce.

Per serving: 290 cal., 16g fat (6g sat. fat), 36mg chol., 807mg sod., 23g carb. (3g sugars, 1g fiber), 13g pro.